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ChefTalk.com › Cooking Terms › Rataouille ( Pisto Manchego )

Rataouille ( Pisto Manchego )

Cooking Term

 

Definition:
Rataouille called Pisto Manchego in Spain, is a coarsely diced or chopped and cooked Mediterranean vegetable sautéed stew served as a Tapa and / or starter. The key ingredients are:
 
aubergine, tomato, onion, bell peppers, olive oil, garlic, herbs, salt and pepper and zucchini called corgette in England.  
 
It is quite popular as a Vegetarian Low Calorie Tapa served with crusty warm bread and a hard boiled eggs or a sunny side up fried.  In Spain, it is served in clay earthenware with an egg of choice on top.
 
 
 
 
 
 
 

 

Comments (1)

Ratatouille is French - whilst Spain may have it's own version, it's not ratatouille. And zucchini is known as COURGETTE in the UK (not just England) as it is in France, the home of the dish.
ChefTalk.com › Cooking Terms › Rataouille ( Pisto Manchego )